Notes: Serve hot or at room temperature. If making up to 1 day ahead and serving cool, prepare through step 3; cover and chill. Let come to room temperature, then continue with step 4, mixing with remaining ingredients right in chilling container.
3 pounds asparagus
1/4 cup chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced garlic
Salt and pepper
How to Make It
In a 5- to 6-quart pan over high heat, bring about 1 1/2 quarts water to a boil.
Meanwhile, rinse asparagus and snap off and discard tough stem ends.
Add asparagus to boiling water; cover and cook until barely tender to bite, 3 to 4 minutes. Drain. To serve at room temperature, immerse asparagus at once in ice water until cool; drain.
Return hot or cool asparagus to unwashed pan. Add mint, olive oil, lemon juice, garlic, and salt and pepper to taste; mix gently. Pour into a serving dish.